Trofie with courgette pesto and crispy speck

• 180g of trofie
• 3 light green courgettes
• 80g of speck and stick
• Zagarella extra virgin olive oil
• Pine nuts to taste
• 10 basil leaves
• Salt
• Pepper

Cut the zucchini into chunks and cook them in a pan with hot extra virgin olive oil. Once cooked, place 2/3 of the zucchini in a blender along with the pine nuts, basil, and extra virgin olive oil and blend until you obtain a pesto.

Meanwhile, brown the speck in a pan without adding oil.

Cook the pasta.

In the pan, combine the pesto, diced zucchini, and speck. Add the pasta and cooking water. Stir and add extra virgin olive oil and a pinch of pepper.

Plating